I am the only one in the house who likes mushrooms.
Today I found myself home alone for dinner, and decided to take advantage of the opportunity. I made myself something I don’t get to eat very often. I grabbed a pile of large field mushrooms from the grocer, a tiny bird’s eye chill, and a wedge of ricotta from the delicatessen. The rest of the ingredients were already in the fridge.
These Stuffed Mushrooms are a satisfying meal that is on the table in less than half and hour – which is crucial for me at this present time. Gone are the days of pottering about in the kitchen for hours on end.
Sometimes I would spend the entire day in the kitchen. Just because I loved it.
I miss those days.
Stuffed Mushrooms with Ricotta and Chilli
adapted from Jamie Oliver – Jamie’s Italy.
– 220g ricotta (the fresh one, not the one in the pre-packaged tub, it’s too wet)
– 1 bird’s eye chilli, deseeded and finely diced.
– 1 Tbsp freshly chopped sage leaves
– big pinch salt
– 6 large field mushrooms
– handful freshly grated parmesan
– lemon wedges, to serve
– handful rocket leaves, to serve
Preheat the oven to 220 degrees C.
Place the ricotta, chilli, salt, and sage in a bowl and mix to combine.
Remove the mushroom stalks and place the mushrooms on a baking tray, ready to be filled.
Spoon the mixture into the mushroom ‘cups’, then sprinkle each with parmesan cheese over the top.
Bake for about 20 minutes, or until golden and bubbling.
Serve with rocket leaves scattered over the top, and a big squeeze of lemon juice each.